Beef Stew

12 ingredients
4 steps

Ingredients

  • 1 lb. rump roast, cubed
  • 2 tbsp. flour
  • 2 tbsp. vegetable oil
  • 1 c. beef broth
  • 3 c. water
  • 1 (8-oz.) can tomatoes, diced
  • 6 carrots, peeled and cut into 1-inch chunks
  • 1 medium onion
  • 4 potatoes, peeled and cubed
  • 1/2 c. sliced celery
  • 1/4 tsp. salt
  • 1/4 tsp. pepper

Directions

  1. 1
    In a large Dutch oven, add vegetable oil, flour and roast; brown.
  2. 2
    Add remaining ingredients.
  3. 3
    Bring to a boil, reduce heat. Cover, simmer on low for 30
  4. 4
    minutes, until vegetables are tender. Serves 6.

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